Be warned: these hot paleo Thai Fish Cakes are not for the faint hearted… However, if you enjoy hot Thai food, you’ll love this recipe! Ingredients: 4 medium Bonito fillets, mashed 1 red onion, minced 1/2 medium eggplant, minced 2 carrots, julienned 2 zucchinis, julienned 1 bunch coriander leaf, minced 8 cloves of garlic, minced 2 cm ginger knuckle, minced 20-30 mixed red & green Thai chillies, minced (Not to be confused with fatter red birds eye chillies that have more heat & less flavour!) 1-2 limes, zested 3 eggs 3 tbsp fish sauce 1 tbsp coconut flour 2 tbsp almond flour Instructions: Fillet, skin and remove the bloodline from Bonito fillets before mushing with a chef’s knife or cleaver. Mince onion, garlic, ginger & chilli, rough cut coriander leaf and rind the limes to add to a large bowl with the mashed fish. Julienne zucchini and carrot, mince egg plant and combine the lot with the fish, mixing by hand until thoroughly mixed. Add raw eggs and fish sauce, then fold in almond and coconut flour until a good consistency is achieved. If the mix is too dry you can wet down using coconut cream, if too wet just add more coconut flour. Heat up and oil a clean BBQ plate. When at temp, scoop out fish mixture on to the plate using a quarter cup measure and flattening with a spatula. Turn when golden and serve with Asian greens and a dipping sauce if you like. Note: chilli levels are to personal preference and this recipe is a work in progress and will probably be...

Due to popular demand: here’s a recipe for an especially delicious green curry. This has been cooked with fish, but it would no doubt be delicious with chicken too. Enjoy! Ingredients: 1 large brown onion 3 cloves of garlic 2cm round knuckle of ginger 1 tsp fennel seed 1 tbsp coriander seed 1/2 tsp black peppercorns 3/4 tsp ground turmeric 80g macadamia nuts 2 bunches of coriander leaf 2-4 HOT green chillies 400ml coconut cream 500g fish, cut into 3cm cubes (in this case marlin) Instructions: Blend onion, garlic and ginger, then fry off the paste in a pan. Dry roast fennel seed, coriander seed and black peppercorns in a pan, then grind into a powder in a mortar and pestle. Add to the onion paste with turmeric. Place macadamias, green chillies and coriander in a food processor and chop fine. Add to the pan. Slowly add 400ml of coconut cream and infuse flavours. Transfer into a large pot and add 1 cup of water. Bring to boil and add fish cubes. Cook though and serve alone or with cauliflower rice. Garnish with coriander, green and red chillies and enjoy!...

Blow your head off hot and cooked from scratch using high quality natural ingredients, the Goan Pork Vindaloo curry requires very minimal tweaks in order to fit a paleo kitchen. Hi all, Tanja has asked that I start putting together and posting a few of the recipes on dishes we feature on Paleo Australia. We both love spicy food and the choice to follow a Paleo diet wasn’t one that I had an issue turning our kitchen toward. Before I get going I’d just like to state that this is a life choice and just as I choose to embrace this diet I also choose to use certain ingredients that would probably ruled out by the strictest advocates among us. In this case the dish is Goan Pork Vindaloo and while all the ingredients are natural Vindaloos tend to involve a small amount of vinegar. I won’t deny my kitchen this smallest of indiscretions so please take it with the few grains of salt I’ll also put in this dish! Anyway enough rambling this is how it’s done: I like to lay the ingredients out 0n a plate before we start messing with things so you get a clear idea of what you’re dealing with. It also gives you an opportunity to gauge the balance of one ingredient over another. In this case we have approximately: Ingredients: Paste 20 dried chillies 10 cloves of garlic 4cm piece of ginger 2 teaspoons of tamarind concentrate (paste) 1 Tablespoon of white vinegar Body 1 Kg of diced boneless pork shoulder (cut into 2cm cubes) 3 onions (medium-sized)...